Huevos Mexicanos
2 tablespoons chopped onion
2 cloves garlic
1/2 teaspoon
ground cumin 4 Frontier
whole cloves 1/4 teaspoon Frontier
dried thyme 4 tablespoons water
1/2 cup oil
1 1/2 cups chopped tomatoes
1/2 cup tomato sauce
1/4 cup chopped green chilies
1 teaspoon
salt 4 corn tortillas
2 to 4 eggs
4 tablespoons refried beans
4 tablespoons diced ham
Grated Cheddar or Jack cheese (optional)
In a blender, purée the first six ingredients. Strain. Heat 2 tablespoons oil in a small saucepan, add the purée and stir for one minute. Add tomato, chilies, tomato sauce and salt and cook for 5 minutes. Heat the remaining oil in a skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil; add eggs and fry or scramble until set. Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese.
As prepared, each serving contains 430 calories, 34g total fat, 220mg cholesterol, 920mg sodium, 21g total carbohydrate and 12g protein.
